In American butchery, the sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak.
As long as the sirloin is not overcooked, it will still be tender and juicy. On top of all of this, sirloin is one of the most affordable cuts of steak. If you want quality beef that gets you a little more food for your money, this is arguably the best steak you can find.